Tomato Pudding in Cherry-Tomato Cups

1. 1

   Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes.

2. 2

   With a small melon baller, scoop out and discard the seeds and pulp.

3. 3

   Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate.

4. 4

   Set aside.

5. 5

   In a blender, add the plum tomatoes and puree until smooth.

6. 6

   Transfer to a medium saucepan and bring to a boil.

7. 7

   Boil until reduced by 1/3 and very thick, about 5 minutes.

8. 8

   Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.

9. 9

   Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids.

10. 10

    Transfer to a food processor and add the cream cheese.

11. 11

    Pulse until smooth.

12. 12

    Season with salt.

13. 13

    On a work surface, stand the cherry tomatoes on their bottoms.

14. 14

    Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top.

15. 15

    With a damp paper towel, remove any smudges.

16. 16

    Gently press 1 chive segment onto each mound.

17. 17

    Transfer to a platter and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.